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Here’s a great new recipe for you.  This is almost as easy as opening up a boxed dinner, which is perfect for those harried weeknight suppers.  Keep in mind that quantities are approximate, you can add more or less, depending on the number of people you are feeding.

Chicken Pasta

2-3 chicken breasts
1 Tbsp olive oil
1 Tbsp fresh garlic (or to taste)

Cut chicken into bite sized pieces. Heat olive oil in a frying pan that you can cover with a lid.  Add chicken as you cut.  Fry chicken until fully cooked.  You want to leave the lid on as much as possible to lock in the moisture. While chicken is cooking:

GF Spaghetti or rice vermecelli to feed your crew
Boiling water

Cook noodles according to package directions.  Tinkyada pasta takes about 15 minutes.  Rice Vermecelli (find it in the Asian section of Safeway or Superstore & this stuff is super cheapo too) takes about 4-5 minutes.  Drain noodles & set inside a casserole dish.

Use the same pot you cooked the noodles in (why wash two pots?).

1/4 cup cf margarine – we like Fleischman’s Lactose free
1 Tbsp tapioca starch
1 cup milk substitute

Melt margarine, add tapioca starch until well combined. Slowly add milk and stir until thickened.  Pour cooked chicken on top of pasta, pour sauce on top, spread to cover fully.  Serve, or stick in a 350 degree oven until your family is ready to eat.  (This keeps it warm, not to cook)  Those who are not GFCF might enjoy some cheddar cheese mixed in their bowl.  If I ever find a CF cheese, I will be shouting it from the rooftops!

Want to make it even easier?  Use leftover chicken, boil noodles, make sauce & serve.  See, simple and delicious.

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